Fresh Tomato & Courgette Penne
This quick Italian pasta dish combines fresh tomatoes and baby courgettes in a light crème fraîche sauce. The tomatoes are blanched to remove their skins, creating a vibrant base that is cooked with garlic and courgettes. Tossed with penne and fresh basil, it makes a simple yet flavourful main course for two, ready in just 30 minutes.
Ingredients
- 2 tbsp olive oil
- 200g baby courgette sliced on the diagonal
- 4 large tomatoes (about 400g in total)
- 200g penne
- 1 garlic clove crushed
- pinch of sugar (optional)
- 2 tbsp crème fraîche
- small bunch basil torn
Method
- Warm the olive oil in a large frying pan and cook the sliced courgettes for 4-5 mins until tender. You might need to cook them in 2 batches if your pan is small. Take them out and set aside.
- As the courgettes fry, place the tomatoes in the boiling water meant for the pasta for 15 secs, then transfer them to a bowl of cold water. Peel and deseed them, then chop the flesh. Cook the penne in the same boiling water according to the packet directions.
- Place the chopped tomatoes and crushed garlic into the pan used for the courgettes. Cook until the tomatoes begin to soften and break apart. Season to taste, adding the optional pinch of sugar if desired.
- Drain the cooked pasta, keeping back a little of the cooking water, and return it to its pan. Stir in the tomato and courgette mixture, the crème fraîche and the torn basil, using a splash of the reserved pasta water to loosen the sauce if needed.
Nutrition (per serving)
Calories587 kcal
Fat22 g
Saturates8 g
Carbs82 g
Sugars10 g
Fibre7 g
Protein17 g
Sodium40 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisineitalian
DietVegetarian
